Pike perch soup - 7 recipes at home (with photos)

Our today's heroine, pike perch soup, cooked at home, has long become famous throughout the world and is included in the list of first dishes that have gone down in the history of national Russian cuisine. This aromatic and satisfying dish, which supposedly appeared back in the 17th century, will be remembered for a long time by everyone who has tried it at least once. Pike perch is a classic base for fish soup; in ancient times it was used to cook royal fish soup.

Each region has its own traditions of preparing fish soup. As a rule, they depend on the types of fish that are found there. And the chefs themselves have the right to create, creating new recipes. Everyone knows Donskaya, or Rostov fish soup, the recipe for which certainly includes tomatoes. And the fish soup with millet, which is impossible to tear yourself away from. Many chefs prefer to combine several types of fish at once, and the dish only benefits from this. All options for the first course are in front of you - choose and delight your family with a rich and delicious fish soup.

Pike perch soup - a classic recipe at home

Keep the classic version of preparing homemade fish soup, in which the proportions are perfectly maintained. Thanks to this, the soup will be rich, incredibly tasty and aromatic.

Take:

Pike perch – 1-1.2 kg.
Water – 2-3 liters.
Potatoes – 3 tubers.
Bulb.
Carrot.
Parsley root – 1-2 pcs.
Parsley – ½ bunch.
Butter – large spoon.
Black pepper – 10 peas.
Bay leaf – 2 pcs.
Salt - to taste.

Step by step recipe:

Clean the carcass from scales.

Cut off the fins and remove the entrails. Be sure to leave the head, it will give the main fat, but be sure to cut out the gills and eyes.

Cut the pike perch carcass into portions. The tail part should also be left.

Place the heads and tails in a saucepan and cover with cold water.

Bring to a boil over full heat. Skim off all foam. Place the whole onion, carrots, and parsley root into the pan. The onion head can be cut crosswise from the bottom.

Add bay leaf and peppercorns. Stems from parsley sprigs. Wait until it boils again, reduce the heat.

Cook at a gentle simmer without covering the pan with a lid, setting the timer for 25-30 minutes. Don't forget to skim off the foam.

After the specified time, remove the heads and tails and all the vegetables from the broth.

Strain the remaining broth and bring to a boil again.

Cut the peeled potato tubers into medium cubes.

Chop the carrots into rings.

Add potatoes to the soup and add salt. Let it boil.

Add carrot slices.

Boil again, add pieces of pike perch. After boiling, cook for another 15 minutes, covering the pan with a lid. Do not stir the fish so as not to break the pieces.

Taste the fish soup for salt and adjust slightly if necessary. Add butter and chopped herbs.

Cooking from the head and tail of pike perch

To prepare a delicious fish soup, you should stock up on:

Pike perch – 750 g; potatoes – 400 g; carrots – 400 g; onions – 370 g; root part of parsley – 45 g; greens; pure liquid – 3.5 l; salt, pepper, spices. The fish is washed under running water, cleaned of scales and giblets.

To get rid of mucus, you can rub the carcass with salt.

The head and tail are used to cook rich broth. Fill them with water and put on fire. After boiling, cook over low heat for 30 minutes, add spices and salt at the end.

Separately, the fillet is marinated in spices and lemon juice. Vegetables are peeled and cut into cubes. After preparing the broth, the head and tail are removed, and all remaining ingredients, except the fillet, are placed in the pan. Cook until vegetables are ready, add fish meat. Boil for 8 minutes, add salt and leave. Pike perch head soup served with greens.

How to cook fish soup with vodka

Another interpretation of the first course of pike perch, this time with the addition of vodka.

Compound:

Fish – 700 gr.
Potatoes – 5 pcs.
Carrots - a couple.
Onion – 3 heads.
Vodka – 50 ml.
Water – 5 liters.
Seasonings, salt.

Cook:

Cut the potatoes into large cubes, divide the carrots into rings. Peel the onion and chop one head into small cubes.
At the same time, pour water into the pan and boil. Add potato slices. Cook for 10 minutes.
Add chopped onions and carrots. Add salt and pepper and continue cooking for another 10 minutes.
Gut the fish, clean it, cut it. Place all parts in a saucepan. add two peeled onions.
Cover with a lid and simmer over low heat for 20 minutes.
After that, take out the whole onions and pour in vodka. Let the soup boil vigorously, remove from the burner and let it brew slightly.

Advice from experienced fishermen. If you are preparing pike perch soup not at home, but over a fire in a cauldron, at the very end, along with vodka, throw a small coal into the cauldron, and take it out a minute later. This will give the soup a campfire flavor.

Traditional ear

In any case, you will have to clean and gut the fish. Tails, heads and fins are useful for broth. They are filled with water and boiled for half an hour. Afterwards, these “offal” are taken out and thrown away - there is nothing to eat there. The main part of the carcass (about a kilogram) is cut into medium-sized pieces. Two onions are crumbled into squares, two carrots - into cubes (or coarsely rubbed, as you like). Potatoes (800 g) are cut either into slices or into the same cubes. Potatoes are first added to the boiling broth made from fish remains, followed immediately by salt and pepper. After boiling, pike perch is introduced, and after a quarter of an hour - vegetables. After literally five minutes, the fire turns off, and the pike perch soup infuses a little. You can eat!

Delicious pike perch soup with millet

Not only tasty, but also very rich, the fish soup with millet turns out to be very tender.

Ingredients:

Pike perch – 800 gr.
Millet – 6 large spoons.
Onion - head.
Garlic – 2 cloves.
Water – 3 liters.
Butter – 40 gr.
Dill, parsley - several sprigs.
Cloves – 4 buds.
Green onions - 4 feathers.
Bay leaf – 2 leaves.
Black pepper, salt.

How to cook:

Boil the required amount of water. Place peeled and chopped fish, a whole onion, cloves of garlic, pepper, bay leaf, several sprigs of herbs (without cutting), and cloves into a saucepan.
Cook from the moment of boiling for about 30 minutes, periodically removing the foam.
Then remove the pieces of fish and the remaining seasonings from the pan. Strain the broth.
Disassemble the fish, separate the fillets from the bones, and return to the pan.
When the contents boil, add the washed millet.
Wait a couple of minutes and let the chopped greens cook. Put in butter. Boil for another 2 minutes and remove from heat. Be sure to let the soup brew.

How to deliciously cook pike perch head soup with egg

A great recipe for making homemade fish head soup. Take note of this, because this fish soup can be cooked from the heads of any fish.

We take:

Heads and tails – 600 gr.
Pike perch fillet – 1 kg.
Carrot.
Potatoes – 2 tubers.
Onion – 2 heads.
Eggs – 2 pcs.
Butter – 40 gr.
Flour - spoon.
Water – 2.5 liters.
Ground pepper, salt, bay leaf.

Cook:

Cut the gills from the heads, place them in a saucepan, and add the tail part of the carcass. Bring to a boil, cook for half an hour without a lid. There is no need to salt the broth.
Strain the broth, then boil it again. place the fish fillet cut into slices.
Place onion and carrots, cut into slices, into the pan. Peel the potatoes, chop them into large cubes, and send them to cook. Continue cooking for another 5 minutes.
In a separate bowl, beat one egg with a pinch of salt. Add flour, stir well again.
Melt butter in a frying pan. Remove the pike perch pieces from the pan. Dip in egg batter and fry until nicely browned over high heat.
Return the fish to the pan. Continue to cook at a gentle simmer for another 6 minutes.
Beat the remaining egg and pour in a thin stream into your ear.
Place the pan in the oven, preheated to 180 o C. Simmer the soup for another 10 minutes.

Pike perch ear soup - a new recipe

Ukha, being a native Russian dish and also a type of soup, is the most common fisherman's treat. There are a huge number of different recipes for preparing fish soup, and each fisherman determines its components for himself.

It is worth noting that preparing fish soup is a fairly simple process, but the only difficulty that may arise is the process of cleaning caught or purchased fish.

Pike perch, as you know, is a versatile fish: you can make cutlets from it, bake it in the oven, serve it stewed or fried, and also make excellent fish soup.

Pike perch head soup, the recipe for which you will find below, turns out to be very satisfying and healthy.

Basically, to make the recipe for pike perch head soup tasty, you use not only the head, but also the tails. Ukha from the head of pike perch turns out to be very rich, tasty and nutritious.

Rostov pike perch soup with tomatoes

Proper Rostov fish soup is prepared not only with tomatoes, which is considered a distinctive feature of the recipe. Homemade fish soup has one more twist - the broth is certainly cooked on small fish, which remain in the soup.

You will need:

Pike perch – 500 gr.
Small fish – 900 gr.
Tomatoes – 400 gr.
Carrots - a couple.
Bulb.
Potatoes – 500 gr.
Greens (dill, parsley) – a small bunch.
Pepper, salt.
Water – 2.2 liters.

How to cook:

Clean the fish, put it in gauze, and tie it. Boil water in a saucepan, throw in a bag of fish. When the broth boils, simmer gently for 15-20 minutes.
Cut the onion into half rings and cut the carrots in the same way. Chop the potatoes into medium cups.
Add to the broth and continue to simmer over low heat.
When the potatoes are soft, place the pike perch, filleted and cut into portions, into the pan.
Wait for the fish soup to boil, boil for 10-12 minutes.
Cut the tomatoes into slices and add to the soup.
After 4 minutes, season the fish soup with seasonings and salt. Let it boil vigorously, turn off the stove.
Cover the pan with a lid and let sit for 5-10 minutes.

A simple recipe for making fish soup with eggs

Ingredients:

800 grams of pike perch;
2 liters of water;
6-7 pieces of potatoes;
100 grams of carrots;
2 onions;
1-2 grams of ground pepper;
1-2 pieces of bay leaf;
2 eggs;
salt, to taste.

Cooking time: 35-40 minutes.

Calorie content: 8 servings, 1 serving – 34 kcal.

The fish must be cleaned and the entrails removed. Then cut into pieces. Cut the potatoes and carrots into cubes, finely chop the onion. Add 2 liters of water to the bowl, after boiling, add fish, potatoes and carrots. Cook until half cooked, then add onion.

Break 2 eggs into a separate bowl and beat thoroughly using a whisk. Add spices and salt to the pan. Then pour in the beaten egg mixture. Boil.

The soup needs to sit for a few minutes. Finely chop the dill and parsley and sprinkle over the finished dish. Pour into plates and enjoy your homemade fish soup.

Pike perch and salmon soup

The fish soup is popular due to its interesting combination of red and white fish. Nourishing, aromatic, amazingly tasty. It is considered especially successful to use pike perch together with trout, salmon, and pike when cooking at home. Recipes for fish soup with salmon can be found on a separate page.

Required:

Water – 3 liters.
Salmon – 600 gr.
Pike perch – 600 gr.
Onion - head.
Potatoes – 700 gr.
Carrots – 100 gr.
Parsley root, dill, saffron, black peppercorns, salt.

How to cook:

Gut the pike perch carcass, cut out the gills, then cut into large pieces. Cut the salmon fillet.
Place salmon and pike perch heads in cheesecloth and place in boiling water. When the contents boil, remove the foam and reduce the heat to low. Cook for about 25 minutes.
Remove the heads and cook the potatoes cut into cups instead.
After a couple of minutes, add carrots and onions cut into half rings into the pan.
Immediately add both fish fillets. Let the soup boil, reduce the heat. Cook over low heat for 20 minutes. Do not cover with a lid.
Season the broth with saffron and other seasonings specified in the recipe. Salt the soup and adjust the taste.
Infuse for 10 minutes, then pour into plates and invite your household to the table.

Fish soup with millet

If you like it thick, you can't do without some kind of grain. There is also a fish soup made from pike perch - the recipe is supplemented with millet. Again, the broth is initially boiled - it can only be from the head, tail and fins, or it can be from a whole carcass. Once you remove the foam, add peppercorns, salt and bay leaf. When the pike perch is ready, it is removed from the pan, and three chopped potatoes and carrots are added to the broth, plus a whole onion and half a glass of cereal. The fish is cut into pieces and the bones are removed. When the pike perch soup is ready, the fish is returned to it, greens are added - and you can eat it.